Classic Canadian Caesar
The Caesar was invented in 1969 by restaurant manager Walter Chell of the Calgary Inn (today the Westin Hotel) in Calgary, Alberta, Canada. He devised the cocktail after being tasked to create a signature drink for the Calgary Inn's new Italian restaurant. He mixed vodka with clam and tomato juice, Worcestershire sauce, and other spices, creating a drink similar to a Bloody Mary but with a uniquely spicy flavour.
Chell said his inspiration came from Italy. He recalled that in Venice, they served Spaghetti alle vongole, spaghetti with tomato sauce and clams. He reasoned that the mixture of clams and tomato sauce would make a good drink, and mashed clams to form a "nectar" that he mixed with other ingredients.
Ingredients
- 8 fluid ounces tomato and clam juice cocktail (such as Clamato®)
- 2-4 drops Dill Pickle Extract, or to taste
- 4 dashes Worcestershire sauce, or to taste
- 2 dash hot pepper sauce (such as Tabasco®), or to taste
- 1 oz vodka
- 1 celery stick
- 1 lime wedge
Pickle back Shot
The pickle back is a very interesting whiskey shot and a drink you have to experience for yourself. It's incredibly simple—a shot of Jameson chased by a shot of pickle juice—and it is, without a doubt, one of the most popular shots ordered in bars around the world.
Chasing whiskey with pickle brine really is nothing new, it's long been one of those "hair of the dog" remedies for hangovers. Yet, it wasn't until 2006 that Brooklyn bartender Reggie Cunningham gave the shot its now-famous name at the Bushwick Country Club. After that, it didn't take long for the drink to become a hit and spread across the U.S. and beyond.
The combination is odd, though it works surprisingly well. Even if you're not a fan of pickles, it's a drink you'll want to try because it delivers a rich, umami flavor that you will not find in any other drink. There's no need to head to the bar, either. You can experience the pickle back at home with Urban Extracts Dill pickle Extract.
Ingredients
- 1 1/2 ounces Irish whiskey (like Jameson)
-
1 1/2 ounces diluted Dill Pickle Extract (2 or 3 drops in water)